Spiced Pumpkin Waffles with Brown Butter Maple Syrup Recipe
This spiced pumpkin waffle recipe is complete with brown butter maple syrup for the perfect autumnal breakfast or brunch. You can meal prep waffles and enjoy them for breakfast on busy mornings, or make the batter the night before a holiday and cook the waffles in the morning so brunch is easy!
Servings 8 servings
Calories 337kcal
Ingredients
Spiced Pumpkin Waffles:
- 3/4 cup full-fat buttermilk
- 1/2 cup pumpkin puree not pumpkin pie mix
- 1/4 cup light brown sugar lightly packed
- 1/4 cup vegetable oil
- 1 large egg
- 1/2 tablespoon pure vanilla extract
- 18 tablespoons all-purpose flour 18 tablespoons flour = 1 cup + 2 tablespoons or about 135g
- 1/2 tablespoon pumpkin pie spice
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- Nonstick cooking spray or coconut oil (for the waffle maker)
- 6 tablespoons pecans coarsely chopped
Brown Butter Maple Syrup:
- 1/3 cup unsalted butter
- 1/3 cup pure maple syrup
- 1/2 teaspoon pumpkin pie spice
- 1/4 teaspoon salt
- 1 teaspoon pure vanilla extract
Instructions
For the Pumpkin Waffle Batter:
- Whisk together the buttermilk, pumpkin puree, brown sugar, oil, egg, and vanilla in a medium bowl. Add the flour, pumpkin pie spice, baking powder, salt, and baking soda, and whisk to combine (be careful not to over-mix, a few lumps are fine).
- Cover the bowl with plastic wrap and chill for at least 2 hours, or overnight.
For the Brown Butter Maple Syrup:
- Add the butter to a small skillet over medium heat. Cook it until it turns golden brown and smells nutty, about 4 to 5 minutes, swirling the pan occasionally.
- Add the maple syrup, pumpkin pie spice, and salt, and boil 1 minute.
- Remove from the heat and stir in the vanilla.
To Make the Waffles:
- Preheat your waffle iron according to the manufacturer’s instructions. Spray the inside with nonstick cooking spray or brush it with coconut oil. Add the waffle batter and cook until crispy. (My waffle iron makes waffles 7 inches in diameter, and I get 4 waffles from the recipe.)
To Serve:
- Serve the waffles garnished with pecans along with the syrup to drizzle on top.
Notes
- Make-Ahead: These waffles are even better if you make the batter the night before and let it chill in the fridge overnight (or up to 2 days). You can also make the brown butter maple syrup up to 3 days ahead and rewarm it on the stovetop or in the microwave before serving.
- Storage: Once the waffles are cooked, you can keep them in an airtight container in the fridge for up to 3 days or in the freezer for up to 3 months.
- Reheating: There are several methods you can use to reheat waffles.
- Air Fryer: This is my favorite method for reheating waffles because they get nice and crispy. I reheat them at 375F for about 4 to 5 minutes, flipping them once halfway through.
- Oven: Preheat the oven to 350F, put the waffles in a single layer on a baking tray, cover with foil, and reheat until warm, about 10 to 15 minutes. (This method works well if you're reheating multiple servings).
- Microwave: Otherwise, you can also reheat waffles in the microwave!
Nutrition
Calories: 337kcal | Carbohydrates: 33g | Protein: 4g | Fat: 21g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 7g | Trans Fat: 0.4g | Cholesterol: 43mg | Sodium: 290mg | Potassium: 216mg | Fiber: 2g | Sugar: 17g | Vitamin A: 2692IU | Vitamin C: 1mg | Calcium: 89mg | Iron: 1mg